Sunday, March 18, 2012
You will need:
1 1/3 C milk
2 Tbsp. oil
1 C flour
1/2 tsp. salt
1. Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
2. Heat an 8-inch nonstick saute pan over medium heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan, rolling the batter around until it covers the entire bottom of the pan.
3. Cook for 2 minutes, or until crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan between each crepe. Stack the cooked crepes on top of each other and gently pull them apart when your are ready to use them, or separate them with pieces of waxed paper to keep the from sticking together.
4. Serve with fresh fruit, whipped cream, maple syrup, or chocolate sauce.
*Recipe from the cookbook Teens Cook by Jill and Megan Carle